This easy Lemon Sheet Cake is a bright citrus cake with homemade batter and a homemade fluffy frosting. It’s not too sweet, and each bite is incredibly light and delicious. I love the frosting because it’s not as rich and heavy as a buttercream. If you want a simple recipe for lemon sheet cake, this one should be added to your list.
These kinds of cakes are perfect for large events, like bridal showers, baby showers, or even birthday parties. You can make extra and slice them into smaller squares to feed a crowd. I love the lemon slices as a pretty garnish to take the presentation to the next level as well. It dresses the cake up wonderfully for a more formal occasion.
If you like easy cake recipes, you will love my rhubarb upside down cake and this hummingbird cake.
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Why You’ll Love This Recipe
- It’s perfect for a crowd: I like that it's a thin single layer cake on a large sheet pan. It allows you to serve the perfect amount to a larger number of guests.
- It’s easy to make: This is a simple recipe that anyone can follow. You don’t have to be a professional baker to pull it off.
- It’s completely homemade: Both the frosting and cake are made completely from scratch. It’s delicious and takes some effort, which anyone can appreciate!
Ingredients
This is everything you need to make the best lemon sheet cake recipe. It’s a delightful homemade cake with a simple frosting, and all the ingredients are super easy to find at the grocery store.
- Cake flour: I like to use cake flour to ensure the fluffiest texture possible. It has less protein than all-purpose flour, resulting in a soft, tender cake.
- Butter: The butter must be room temperature, but not melted. This mixes into the cake batter much smoother. I use unsalted butter for this recipe as well.
- Cream cheese: I like to add cream cheese because the fat content makes the flavor much richer, and it keeps the cake moist, too.
- Lemonade powder/fresh lemon: I like a combination of lemonade powder, fresh lemon juice, and zest in this recipe as it provides a real punch of lemon flavor. The tart lemonade powder enhances the fresh lemon.
- Milk: I use whole milk in this recipe for lemon sheet cake and frosting, too. I don’t recommend using skim milk, as it is much more watery. You may use 2% milk in a pinch, though!
- Cheesecake pudding: I use cheesecake pudding as the base of this homemade frosting. It adds a sweetened cream cheese flavor, but it’s less tangy and doesn’t overpower the lemon in the cake. Don’t prepare it according to the package directions in this case!
- Cool Whip: This adds body and a fluffy texture to the frosting. Ensure that it’s thawed before you add it in.
- Powdered sugar: I like to use powdered sugar so it mixes well with the other ingredients and keeps the frosting creamy and smooth.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Cream cheese frosting: Use a homemade or store-bought cream cheese frosting instead.
- Lemon frosting: Try a lemon frosting or replace the vanilla extract with lemon extract in this recipe.
- Lemon lime sheet cake: Swap the lemon zest for lime zest to add an extra zing to the cake.
- Lemon cake with glaze: Make a simple glaze with powdered sugar, milk, and vanilla to drizzle on top instead of frosting.
How to Make Lemon Sheet Cake
Here are the directions you’ll need to make this lemon cake recipe. Before you get started, preheat your oven to 350 degrees F and grease a sheet pan generously with non-stick cooking spray. You may even add a layer of parchment paper, too.
Step 1: Combine the dry ingredients. Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl.
Step 2: Prepare the wet ingredients. Beat the cream cheese and butter in a separate bowl until they become fluffy, and then beat in the sugar. Next, beat in the eggs one at a time and then stir in the lemonade powder, lemon juice, vanilla, and zest.
Step 3: Add it all together. Gradually add the dry ingredients to the lemon mixture by alternating between that and the milk, whisking in between each addition until all of it is combined.
Step 4: Transfer to the pan and bake it. Pour the cake batter into the prepared pan and ensure it’s even. Pop it in the oven and bake it for about 25-30 minutes.
Step 5: Make the frosting. While the cake is cooling, beat the pudding mix, powdered sugar, milk, and vanilla until it starts to thicken.
Step 6: Add the Cool Whip. Fold the Cool Whip into the mixture.
Step 7: Cool and frost the cake. Once the cake is completely cooled, spread the frosting over the top of the cake.
Step 8: Garnish, slice, and serve. Finish it with lemon zest, lemon slices, and mint if desired for a simple lemon cake decoration. Slice into equal squares and enjoy!
This makes a great birthday cake with a scoop of lemon blueberry ice cream!
Recipe Tips
- Don’t overbake the cake: Keep a close eye on the cake as it bakes. It should only take about 25-30 minutes. Test the center with a toothpick, and it’s ready once it comes out clean. It shouldn’t take as much time because it’s spread over a larger, flat surface area. An overbaked cake will become very dry and crumbly.
- Don’t overmix the batter: Only mix the batter until the ingredients are just combined. Mixing it too much can incorporate too much air and cause the cake to become dense after it bakes.
- Freeze without the frosting: I don’t recommend freezing this cake with the frosting. Freeze it plain, then make the frosting fresh after the cake is thawed.
If you love recipes like this tasty sheet cake, you may also enjoy this blueberry sheet cake.
Storage Directions
- Storing: Store the cake in the refrigerator for up to 3 days, tightly covered or portioned. Place the lemon cake slices into airtight containers. Freeze the lemon cake unfrosted for up to 2 months.
- Make Ahead: Bake this cake up to 48 hours before serving and store it tightly covered at room temperature. Add the frosting just before serving!
Serving Suggestions
- Drizzle some rhubarb simple syrup on the warm cake to let it soak into it as it cools for a delightfully tart flavor.
- Spread a layer of blackberry jalapeno jam before adding the frosting for more texture and a subtle spice to balance the sweetness.
- Enjoy an easy yet delicious dinner like slow cooker baked beans with sausage and then have a slice of lemon cake for dessert.
Recipe FAQs
Of course. Use cupcake liners, fill them two-thirds full, and bake them for about 16-18 minutes at the same temperature.
Yes! Divide the batter evenly between 2 8-inch cake pans and bake for 25-30 minutes.
An underbaked cake is typically the most common reason for the cake sinking in the middle when you pull it out of the oven. I also recommend using room temperature ingredients and not overfilling the pan with cake batter.
More Delicious Lemon Dessert Recipes
Do you like lemon desserts? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Lemon Sheet Cake
Ingredients
- 2 ½ cups Cake Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ¾ cups Unsalted Butter room temperature
- 4 ounce Cream Cheese room temperature
- 1 ¾ cups Granulated Sugar
- 3 large Eggs room temperature
- 1 tablespoon Lemonade Powder
- 1 tablespoon Lemon Zest
- ¼ cup Freshly Squeezed Lemon Juice
- 1 teaspoon Vanilla Extract
- 1 cup Whole Milk
Whipped Frosting
- 2 pkg (3.4 oz) Cheesecake Instant Pudding
- ¼ cup Powdered Sugar
- 1 cup Milk
- 1 teaspoon Vanilla Extract
- 1 tub (16 oz) Cool Whip thawed not frozen
Instructions
- Preheat oven to 350 degrees. Grease and line a sheet pan.
- In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and cream cheese until smooth and fluffy (2 minutes).
- Gradually add sugar and beat until light in color and texture.
- Beat in eggs, one at a time, mixing well after each addition.
- Stir in lemon zest, lemon juice, lemonade powder and vanilla extract.
- Add the dry ingredients to the wet ingredients in 3 parts, alternating with the milk in 2 parts (begin and end with flour). Mix until just combined—don’t overmix.
- Pour into prepared pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick comes out clean from the center.
- Cool cake completely.
- While cake is cooling prepare frosting-
- In a mixing bowl, mix pudding mix, powdered sugar, whole milk, and vanilla extract. Beat with an electric mixer until mixture has thickened, about 2-3 minutes.
- Fold in cool whip until fully incorporated.
- Spread evenly over cake. Garnish with lemon zest if you choose.
- Chill cake for 1 hour before serving.
Notes
- Store leftovers of this lemon cake tightly covered for up to 3 days in the refrigerator.
- Feel free to make this recipe into cupcakes or a layer cake instead.
- Don’t overbake the cake, or it will become very dry and crumbly.
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